MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolaty Nanaimo Bars
Categories: Desserts. c, Chocolate, Nuts, Dairy
Yield: 16 servings

1/2 c Butter; in cubes
1/4 c Sugar
1/4 c Baking cocoa
1 lg Egg; lightly beaten
1 1/2 c Graham cracker crumbs
1 c Sweetened shredded coconut;
- toasted
1/2 c Chopped pecans; toasted

MMMMM--------------------------FILLING-------------------------------
1/2 c Butter; softened
2 tb Bird's custard powder or
- instant vanilla pudding
- mix
2 c Confectioners' sugar
3 tb Half & Half cream

MMMMM--------------------------TOPPING-------------------------------
1 oz White baking chocolate;
- melted
1 c Semisweet chocolate chips
1 tb Shortening

Line bottom of a 9" square baking pan with parchment. In a small heavy
saucepan, cook and stir butter, sugar and cocoa over medium-low heat
until butter is melted. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg; return
all to pan, whisking constantly. Cook 2-3 minutes or until mixture is
just thick enough to coat a metal spoon and a thermometer reads at
least 160o, stirring constantly. Remove from heat.

Stir in cracker crumbs, coconut and pecans. Press into prepared pan.
Refrigerate 30 minutes or until cold.

For filling, in a large bowl, beat butter and custard powder until
blended. Beat in confectioners' sugar and half-and-half until smooth.
Spread over crust. Refrigerate, covered, 1 hour or until firm.

For topping, fill a small resealable bag with melted white chocolate;
set aside, keeping warm. In a microwave, melt chocolate chips and
shortening; stir until smooth. Spread chocolate mixture evenly over
filling.

Cut a small corner in bag with white chocolate. Working quickly, pipe
parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in.
apart. Working at right angles to the white chocolate lines, pull a
toothpick back and forth across the pan, cutting through the piped
lines to create a feather design.

Refrigerate 10 minutes or until topping is just set (do not allow the
chocolate to harden completely). Cut into bars. Store in an airtight
container in the refrigerator.

Kelly McCulley, Des Moines, Iowa

Makes: 16 baars

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... If you fall in love with a pastry cook s/he desserts you.
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